Raspberry Swirl Cheesecake
Chocolate Graham Cracker Crust
- 1 1/2 cups crushed chocolate graham crackers
- 1/4 cup (1/2 stick) unsalted butter, melted
- 2 tablespoons Imperial Sugar Light Brown Sugar
- 1 cup good quality raspberry jam
- 3 packages (8 ounces each) cream cheese, soft at room temperature
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 3 large eggs
- 1 cup sour cream
- 2 tablespoons raspberry liqueur or lemon juice
- 2 teaspoons vanilla extract
- 3 tablespoons cornstarch or all-purpose flour
- 1 pint fresh raspberries
- Preheat oven to 375°F.
- Butter a 9-inch springform pan. Combine graham cracker crumbs, melted butter and first listed sugar and press on bottom of pan. Place in oven for 15 minutes. Remove crust and reduce heat to 325°F.
- Meanwhile press raspberry jam thru a sieve to remove seeds. Set aside.
- Place springform pan on 3 layers of aluminum foil and wrap outside of pan tightly with foil. Ensure that no water can penetrate thru foil. Place springform pan on roasting pan and set aside.
- On low speed mix cream cheese and sugar until smooth and no lumps remain. Add one egg and mix on low speed until mixture is lump-free. Repeat with remaining eggs, scraping well between additions.
- Add sour cream, liqueur, and vanilla and mix. Add flour until mixture is lump-free.
- Pour warm water about 1 inch high into roasting pan around springform pan and place in oven.
- Pour half of cheese mixture in springform pan. Using a spoon, gently drizzle half of raspberry jam onto cheese mixture. Carefully top with remaining cheesecake batter. Drop small amounts of remaining raspberry jam onto cheesecake. Use a knife to swirl jam into batter.
- Place in oven and bake about 65-75 minutes. Bake until center of cake no longer trembles when tapping sides of pan. It could take up to 2 hours depending on temperature of cheesecake batter.
- Place cheesecake in refrigerator for at least 4 hours before cutting. Decorate with raspberries.
Imperial Sugar Insight
TIP: Cheesecakes cook from the outside in. To check for doneness, shake the pan gently. When the center no longer trembles your cheesecake should be ready.
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